|White Chocolate Raspberry Scone|
This recipe is quite simple - you whisk together flour, sugar, baking powder, and salt. Cut in some butter and toss in the berries - in my case the white chocolate morsels, and raspberries. In a smaller bowl you stir together the cream (MMM) and almond extract. Add the wet ingredients to the dry ingredients and stir to combine. Scoop the batter in a 1/4 size measuring cup, bake, cool, and enjoy the scones.
I have tried a lot of recipes for scones but this is my favorite. The scones were very moist and flavorful. The almond extract made the difference with the white chocolate/raspberry combination. The scones were devoured in no time so I made another batch. I used mini chocolate chips with vanilla extract. These made it to college the next day (I baked them late at night). I believe I will get the one scone remaining and save it for my tea break:)
White Chocolate Raspberry Scones
Adapted from Tea Time Magazine
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup white chocolate morsels (fresh blueberries for original recipe)
1/2 cup fresh raspberries
1/2 teaspoon almond extract
1/2 cup heavy whipping cream
1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well.
Yields 12 scones
Variation: Chocolate Chip Scones: Substitute 1 cup Mini Chocolate Chips for the white chocolate morsels and raspberries. Substitute 1/2 teaspoon vanilla extract for the almond extract.